Hospitality and Tourism Culinary Arts Multiple Choice Math Assessment Problems

Transcription

1 Hospitality and Tourism Culinary Arts Multiple Choice Math Assessment Problems All math problems address TEKS Culinary Arts. Question 1. Larry is working in a restaurant as a cook. The restaurant splits tips between the wait staff and the cooks. If there are 4 cooks, 7 waiters, and 2 hostesses and the waiters and cooks split tips evenly, what percentage of the tips can Larry expect to receive? a. 9% b. 17% c. 30% d. 57%

2 Culinary Arts Math Assessment Problems P a g e 2 Question 2. A recipe calls for a half a cup of sugar, cups of flour, and of a cup of baking soda. If you mix these three ingredients together, how many cups of mix would you have? a. 1 cups b. 2 cups c. cups d. cups Question 3. Sarah is making cupcakes for 40 people. The original recipe makes a dozen cupcakes. How many times does the recipe need to be duplicated to make exactly 40 cupcakes? a. 3 b. 3 c. 3.5 d. 4

3 Culinary Arts Math Assessment Problems P a g e 3 (E) read and comprehend standardized recipes. Question 4. Mr. Chan is the head chef for a popular bakery. Three dozen of his world famous yeast rolls call for 4 ounces of yeast to be dissolved into 2 cups of warm water. If Mr. Chan has been commissioned to make 1,000 rolls for a Thanksgiving feast, approximately how many pounds of yeast is he going to need? a. 7 pounds b. 38 pounds c. 73 pounds d. 111 pounds Question 5. Ms. Lucy is trying to offer a healthy alternative to her delicious but fat-filled cupcakes. She knows that half of the fat in her cupcakes comes from butter. If she replaces the butter with a margarine that has reduce the total fat in one cupcake? a. b. c. d. the fat of butter, how much will this

4 Culinary Arts Math Assessment Problems P a g e 4 (G) calculate and manage food costs. Question 6. Jerry is working at a hamburger grill. The manager is able to buy their hamburger meat in bulk for a discounted rate. If he buys 100 pounds of meat at $164, how much does the meat cost in a half-pound burger? a. $0.48 b. $0.82 c. $1.64 d. $2.16 (G) calculate and manage food costs. Question 7. Martha is working at a hamburger restaurant whose scale is measuring incorrectly. The scale in the kitchen is off by 3 ounces. If the meat she uses to make half-pound burger patties cost $1.16 per pound, approximately how much money is the restaurant losing by the added 3 extra ounces per burger? a. $0.07 b. $0.14 c. $0.21 d. $0.28

5 Culinary Arts Math Assessment Problems P a g e 5 (G) calculate and manage food costs. Question 8. Martha is working at a hamburger restaurant whose scale is measuring incorrectly. The scale in the kitchen is off by 3 ounces. If the meat she uses to make half-pound burger patties cost $1.16 per pound, approximately how many pounds of hamburger meat were wasted when 76 hamburgers were sold? a. 7 pounds b. 14 pounds c. 32 pounds d. 76 pounds Question 9. Martha is working at a hamburger restaurant whose scale is measuring incorrectly. The scale in the kitchen is off by 3 ounces. If they make $1.86 profit on every half-pound burger it sells, which equation could be used to find the amount of money lost m based on the amount of burgers sold b? a. b. c. d.

6 Culinary Arts Math Assessment Problems P a g e 6 Question 10. The Okay Café managers are thinking about adding a salmon dish to their menu. Which equation could be used to find the price p, not including tax, if the salmon s market price is m and they add $2.99 for sides and want to mark up the salmon 63%? a. b. c. d.

7 Culinary Arts Math Assessment Problems P a g e 7 Answer Key 1) A 2) D 3) B 4) A 5) A 6) B 7) C 8) B 9) D 10) D